funny, I'd bet the tourist visiting the country would have memories of that cup of coffee as the best ever... and it's considered the left over beans.. :)
I thought that myself I tried coffee from a small plantation. In Oaxaca the best I've tried but they sell all the coffee locally. And also maybe because the big Company like nestle, Folgers etc run shit
Although a very helpful and insightful video, it would have been more typical to display an Arabica coffee processing ( definitely more Ethiopean then Vietnamese, as about 90% of Vietnam's coffee beans are robusta). A true Ethiopean processing of the beans is Natural processing ( sun dried) where the pulp or the fruit, naturally falls of the bean, contributing to often a very citrusy, fruity flavored coffee. Ethiopean processing it's very special, as it remains fundamentally unchanged from 800 AD, where the whole picking processing, roasting, grinding and brewing ceremony lasted for hours. However your choice of displaying washed process instead, is not very typical and true to the history of African Coffee.
Incorrect terminology. The "parchment" layer is what is removed in Ethiopia. The "silverskin" layer they incorrectly mention is removed when the coffee is roasted. That takes place in the country where the coffee is sold.
Wise Brewer Hand picking red cherries from coffee trees often ensures that only dark red cherries are picked and not green ones, who are not yet ripe and ready. This process is repeated often every 14 days during the harvest season, this accuracy of the human eye and the experience of the coffee farmers and their tender ways of handling the cherry bean, is of course irreplaceable.
Informative video. They could discourage stereotypes at the end of the video by showing the cosmopolitan demographic (whites, blacks and Asians) who enjoy coffee, rather than just Caucasians. To me, on a subconscious level, this video seems mildly racist.
It is pretty sad that all the top grade coffee beans is exported and "3rd grade" rejects are consumed locally. It's an exploitative industry by its very nature, and the big money owns and operates the plantations and the poor workers don't even have enough money to afford its spoils.
Roasted coffee loses its flavor after 8-10 days. If the beans are roasted in Ethiopia, the beans will be stale by the time it reaches market. Raw beans remain fresh for many months and are better distributed this way.
Joseph Mukiibi Moreover, Ethiopia consists of small farming establishment, usually well within 10 hectares, which means they do not have the financial means to run a mill ( process) and a roasting plant. They usually sell their green beans to a second buyer also known as an exporter
you talk about sustainability, any advances in the process of putting waste water safely back into the stream that you mentioned? Are they doing anything yet in the region you filmed?
![Coffee - [n] Ethiopia's ultimate gift to the world.](/img/n.gif)
I want to see the ethopian hardworkers drinking thiscoffe and smiling ...
Blown away.... I had no idea coffee came from Cherry seeds. I feel brand new. Bear
Very good video. I will savor my morning cup a little more now that I've seen the work and care that went into it.
what an insane process
funny, I'd bet the tourist visiting the country would have memories of that cup of coffee as the best ever... and it's considered the left over beans.. :)
The left over beans are sold around the area for lower price. That doesn't mean all coffee in Ethiopia is from left over beans.
Habesha Kahwa , love from a Chronik Kenyan coffee drinker
thanks for this guys
Mothern slavery!
Why is only lower quality coffee avalible for local consumption
Because they make their money by selling the high grade stuff to the developed world. You can get superb coffee in Ethopia though.
I thought that myself I tried coffee from a small plantation. In Oaxaca the best I've tried but they sell all the coffee locally.
And also maybe because the big Company like nestle, Folgers etc run shit
so what your trying to say is the people that did the most work gets the bullshit part of the beans? rich wins again!!
sadly
Although a very helpful and insightful video, it would have been more typical to display an Arabica coffee processing ( definitely more Ethiopean then Vietnamese, as about 90% of Vietnam's coffee beans are robusta). A true Ethiopean processing of the beans is Natural processing ( sun dried) where the pulp or the fruit, naturally falls of the bean, contributing to often a very citrusy, fruity flavored coffee. Ethiopean processing it's very special, as it remains fundamentally unchanged from 800 AD, where the whole picking processing, roasting, grinding and brewing ceremony lasted for hours. However your choice of displaying washed process instead, is not very typical and true to the history of African Coffee.
ty
Incorrect terminology. The "parchment" layer is what is removed in Ethiopia. The "silverskin" layer they incorrectly mention is removed when the coffee is roasted. That takes place in the country where the coffee is sold.
Someone should build an automated system for picking coffee cherries just like what henry ford did for wheat.
Wise Brewer Hand picking red cherries from coffee trees often ensures that only dark red cherries are picked and not green ones, who are not yet ripe and ready. This process is repeated often every 14 days during the harvest season, this accuracy of the human eye and the experience of the coffee farmers and their tender ways of handling the cherry bean, is of course irreplaceable.
It is done largely in Brasil with bad to very poor results for the quality of the beans picked.
Informative video. They could discourage stereotypes at the end of the video by showing the cosmopolitan demographic (whites, blacks and Asians) who enjoy coffee, rather than just Caucasians. To me, on a subconscious level, this video seems mildly racist.
7:06, you can see the traditional Ethiopian coffee ceremony
It is pretty sad that all the top grade coffee beans is exported and "3rd grade" rejects are consumed locally. It's an exploitative industry by its very nature, and the big money owns and operates the plantations and the poor workers don't even have enough money to afford its spoils.
Racist? Or REALISTIC?
why are they not roasted and bagged in Ethiopia?
Roasted coffee loses its flavor after 8-10 days. If the beans are roasted in Ethiopia, the beans will be stale by the time it reaches market. Raw beans remain fresh for many months and are better distributed this way.
Joseph Mukiibi Moreover, Ethiopia consists of small farming establishment, usually well within 10 hectares, which means they do not have the financial means to run a mill ( process) and a roasting plant. They usually sell their green beans to a second buyer also known as an exporter
👎
you talk about sustainability, any advances in the process of putting waste water safely back into the stream that you mentioned? Are they doing anything yet in the region you filmed?
Alex Spishakoff market lading elite
Most Ethiopian coffee is dry processed. This setup is more like what you'd see in central America.
Child labor
Man sounds more like a drug cartel process lol man without coffee my morning would suck ass
ha ha
what kind of overseer, child labor, racist shit is this?
Its Ethiopia. All the farms, processing plants, etc., are owned by Ethiopians. Its their crop. How is that remotely racist?
@Gray Au do more research outside of this video and return with your final opinion
@@earlystrings1 do more research outside of this video and return with your final opinion